Minted Pomegranate Yogurt With Grapefruit Salad Recipes
MINTY FRUIT SALAD
Summer is the season of stone fruit - juicy cherries, sweet peaches, perfect plums. Add a little mint and honey and you've got an amazing summer salad that is a turn away from the usual melon-heavy versions popular on picnic tables and at barbecues.
Provided by Mark Bittman
Categories breakfast, easy, quick, salads and dressings
Time 5m
Number Of Ingredients 4
Steps:
- Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 6 grams
MINTED POMEGRANATE YOGURT WITH GRAPEFRUIT SALAD
Make and share this Minted Pomegranate Yogurt With Grapefruit Salad recipe from Food.com.
Provided by Engrossed
Categories Breakfast
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Put the yogurt in a bowl and beat well. Fold in the pomegranate seeds and chopped mint. Sweeten with a little honey or sugar, if using, then chill until ready to serve.
- Peel the grapefruits, cutting off all the pith. Cut between membranes to remove segments, holding the fruit over a bowl to catch the juices.
- Mix the fruit segments with the reserved juices and orange flower water and add a little honey or sugar, if using. Stir gently then decorate with a few pomegranate seeds.
- Decorate the chilled yogurt with a scattering of pomegranate seeds and mint leaves, and serve with grapefruit salad.
- *Variation: You can use a mixture of oranges and blood oranges, intersperesed with thin segments of lemon. Lime segments work well with the grapefruit and mandarins or tangerines could be used too. As the idea is to create a refreshing, scented salad, juicy melons and kiwi fruit would also be ideal.
Nutrition Facts : Calories 320.5, Fat 2.9, SaturatedFat 0.3, Sodium 7.2, Carbohydrate 76.5, Fiber 14, Sugar 53.2, Protein 6.3
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- Place the pomegranate on a surface that won’t stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into quarters. Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarter back to release more seeds. (Don’t worry about getting all the seeds out. What you really want is the juice, so squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.) Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.
- For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the fruit in one hand and working over the bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Firmly squeeze the remaining membranes over the bowl to release all the juices. Cover and refrigerate until ready to serve. Be sure to serve this fruit salad in bowls, so the juice can be spooned up with the fruit.
- Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags.
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- Peel and segment grapefruits (see tip above). Squeeze the remaining grapefruit membranes over a separate bowl to capture about 2 tbsp (30 mL) additional grapefruit juice. Discard membranes.
- Mix grapefruit juice with honey, cardamom and zest. Pour mixture over grapefruit segments, add pomegranate seeds and gently toss to combine. Let stand for at least 15 min. (or cover and refrigerate overnight). Add mint just before serving.
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